Visit Minoko restaurant. It’s a unique and old restaurant that has passed down from generation to generation for more than sixty years. It’s
important to note that this speciality restaurant is only open when the local red snapper are available. The red snapper must be large and
fresh, weighing at least six or seven kilograms. The chef personally selects the best and finest fish for diners, to ensure an exquisite
Red snapper in pumice soup (Ishiyaki nabe)
This special dish uses a pumice stone that is heated in a fire. When it is very hot, it is placed in a soup bowl with the freshest red snapper,
rice, seaweed and sashimi. This combination of ingredients is cooked with the heated pumice, making a very delicious and hearty soup of
the finest flavour.
Another speciality of this restaurant is the original Japanese sushi, made by combining Haba fish with steamed rice. This dish of quality
fish and rice has a sour and delightfully flavoursome taste. It’s an absolute pleasure to eat, and it is well worth the effort of seeking out this
The exclusive and intimate Minoko restaurant is staffed only by the owner/chef and an assistant chef, and as previously mentioned, is only
open when red snapper is available at the local markets. Accordingly, intending diners must call in advance for information and bookings.
Otherwise, people may face disappointment if they arrive in town, only to find that the restaurant is closed that day.
2.Authentic Japanese hot pot Puraza Hotel, Senbonku city, Akita, Japan.
Arrive at the original delicacy town. It’s just like any other township, except that its inhabitants have a delicate and gentle way of preparing
and eating food that is not so easy to find in the hustle and bustle of the larger cities. At Puraza Hotel they use ancient rice cookers to
prepare a combination of rice and fresh fish ingredients in a soup.
The rice cooker with its precious contents is brought to the diners’ table and placed on a stand. A special small candle is placed under the
cooker, providing the heat that cooks the ingredients to perfection. Once the candle goes out, the meal is ready to enjoy. A very special
dining experience, delicately cooked at the table and totally satisfying to the palate.
The Tsujiya shop is an ancient and traditional Japanese dessert factory. The factory is located in Okamari, Akita, and is more than a
hundred years old. It has maintained its heritage and tradition by being passed down from one generation to the next in the one family, and
the current generation’s owner is Mr. Tak. His pride and dedication to his craft is clearly evident as he describes to visitors what the
traditional desserts are, and the special ways in which they are made.
By retaining the original factory and the traditional ways of preparing desserts, this shop brings the traditional Japanese desserts to
today’s generation. Traditional desserts play an important part in weddings and funerals, and by continuing to provide these traditional and
hard to find desserts, Tsujiya ensures that Japanese people continue enjoying precious and meaningful ceremonies, now and in the years
- TOFU KASUTERA
This dessert is tofu custard. It has a sweet smell, is firm and cut into bite-sized pieces. It’s been considered a Japanese national dessert for
a long time.
- TOFU KAMABOKO
A sweet fish tofu which has a sweet taste rather than a strong fish flavour or aroma. It’s tender and firm, and comes in different flavours and
- SANBAI MOCHI
A rectangular mochi cake made from red bean, and very popular in Japan. Japanese people use red bean to make different kinds of
dessert. These desserts are used as presents to give on important days.
- Fried donut
This dessert has been around for a hundred years. The first factory owner created this special dessert for the family to enjoy, as well as to sell to
the public. It has a delicious flavoursome taste and enjoyable texture.
4.Yasuke Soba Restaurant
Akita is one of the finest historical areas in Japan, and Yasuke Soba Restaurant is the one of the finest historical restaurants in Akita. This
restaurant has a long history and has been in existence for more than one hundred years. It has been passed down through six generations.
Yasuke Soba Restaurant was originally in Osaka when Mr. Yasuke’s great, great grandfather was the owner.
He created Soba noodle, a unique noodle made by mixing together twenty percent wheat flour and eighty percent buckwheat flour. This
original combination makes a noodle that is so tender, sticky, and dark in colour compared with normal wheat noodles. Another Yasuke
family creation is the cold noodle, which has continued to remain so popular throughout Japan.
To visit Kimoto Place is to enjoy authentic home-style cooking and dining. This restaurant is different because the owner chooses the
menu for the customer. The owner puts her heart and soul into both the ingredients that she uses in the meals, and her personalised and
attentive service to customers. The foods are so full of incredible flavour.
This menu set is a healthy set of delicious, fresh produce. The combination includes tofu, pickles, fresh vegetables, vegetables fried with
sesame oil, lotus roots and seaweed soup. This makes for a very appetizing meal that is full of a satisfying balance of mixed ingredients. It
looks so appetizing and has a delightful aroma.
6.Takeshi Fine Dining Restaurant
Takeshi is a Fine Dining style restaurant. It’s a modern restaurant in Akita, and listed are some of the best menu items that are diners enjoy.
1.Kinai jitori and Tofu mousse.
A tofu made from a combination of soy milk and evaporated milk, topped with Akita chicken. The mousse-like texture of the tofu, when
eaten, gives the aroma of fresh milk. A sprinkling of strongly-aromatic herbs combined with the finely minced chicken gives an incredible
flavour that is almost indescribable.
* Makuro Sashimi
Tuna belly sushi, prepared by using the belly of a large tuna that is rich in omega three. Every bite melts in the mouth. The texture of the
fresh fish is firm and crunchy to the bite, and it melts in the mouth. The tuna flesh is so exquisitely flavoursome that it can be enjoyed on its
own, without a sauce.
* Shime saba sushi
Saba is preserved in vinegar to ensure quality control. It’s the best menu item in the restaurant. The fish head is used to make a beautiful
decoration for the sushi. Each mouthful imparts the delightful Saba pickle sensation. Not too salty or sour, and the perfect flavour to dip
in sauces and wasabi.
* Kibasa tempura with macha salt
This special tempura is made from seaweed. The meat has a delightful chewy texture and is very juicy. It makes for enjoyable eating when
dipped in green tea mixed with salt. It tastes a little bit salty and bitter, with an excellent aroma, and is served with shrimp tempura in a
* The spring has come
This set is composed of Kogomi (mountain vegetable), Ika (squid), Takenoko (bamboo), plum, carrot, Udo (celery) and Kaiso (sea weed).
This exquisite dish is made by a simple combination of all ingredients, and it is the health-conscious diner’s ultimate meal choice.
* Akita Ushi
This item is known as Akita Ushi or Akita meat. it’s a refreshingly simple slow-grilled dish of meat, mushrooms and other ingredients.
Regardless of whether the meat is rare or well-done this meal is tender and full of flavour, even without the addition of a sauce.